Italian Style Brussels Sprouts And Chestnuts

Side Dish

Recipe courtesy of Thanksgiving 101 by Rick Rodgers

Serves 8 to 12

Ingredients: 
  • 1½ lbs brussels sprouts, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup prosciutto, finely chopped, 1/4-inch dice
  • 1 lb chestnuts, roasted, peeled and coarsely chopped
  • 1/3 cup chicken stock or turkey stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Note: Vacuum-packed chestnuts may be substituted. Image shown with pancetta which may be substituted for prosciutto

Italian Style Brussels Sprouts And Chestnuts

Italian Style Brussels Sprouts And Chestnuts   

Click image to enlarge

Method: 

Using a small sharp knife cut a small, deep X in the bottom stem of each sprout. Bring a large pot of lightly salted water to a boil over high heat. Add the sprouts anda cook until barely tender, about 8 minutes. Drain and rinse well under cold running water. Drain well, pat dry and cut the larger sprouts into halves or quarters.

In a large skillet, heat the oil over medum heat. Add the prosciutto and cook until very lightly browned, about 3 minutes. Add the brussels sprouts, roasted chestnuts and stock and bring to a boil over high heat. Cook, stirring often, until the stock has evaporated, about 5 minutes. Season with salt and pepper. Transfer to a warmed serving dish and serve hot.

Note: These ingredients are very full flavored so serve in small portions.

Louisiana Recipes Weekly



 

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